YOURSELF THE ELF -- GIVE THE GIFT OF A HANDMADE TOY WITH THIS EASY BEANBAG TUTORIAL

There's something to be said about a handmade gift. In fact, there's quite a lot to be said. A handmade gift means that someone really took the time.  They stepped outside of the hurried pace of the world to use their skills, their creativity, and their hands to make something special.  A handmade gift isn't about convenience.  It has heart...soul.  

BUT, a handmade gift doesn't need to take a lot of time or cost a small fortune.  When it comes to children's toys sometimes the simplest ones are the best -- the ones that outlast all the shiny plastic and razzle-dazzle.  (Did I just say razzle-dazzle?  Sheesh...I really am getting old).

If you have any pint-sized people on your holiday gift list this year and the inclination to go the handmade route, consider this easy and versatile Bean Bag tutorial from my friend Crafty Mummy.  Paired with a matching pouch, a list of ideas for games, or instructions for learning to juggle, you have a wonderfully special gift! 

_______________________________________

Hi! I'm Crafty Mummy. 

I'm a SAHM in Queensland, Australia 

and I blog over at Mummy Crafts.

Thanks for letting me be your guest today, Jenn!

A few months ago I made these bean bags for the kids to play with.

They LOVE them!

They play with them almost every weekend -

especially if Daddy is around to throw them at!

So here's the tutorial to make yours:

Step 1

Start with a variety of squares.

Mine were scraps from an I-spy quilt

all cut to be 5"x 5"

Step 2

Put two of your squares right sides together

Step 3

Stitch around all the edges

leaving a gap of about 2 inches to turn

Step 4

Clip the corners

Step 5

Turn through and press 

Step 6

Top stitch 1/8" from the edge

leaving the gap open for filling

Step 7

Fill with "beans"

You can use any type of beans or rice

I used large bird seed because it was cheap

Step 8

Pin the hold the seeds in while you topstitch the gap closed

I have seen beanbags with appliqued letters and numbers on them

so that you can play learning games with them too.

You'd want to do your applique at Step 2 before you stitch them together.

You can find some ideas of games to play 

with your new bean bags

at the Activity Village

Making the Cut: Christmas Trees -- Keeping it Sustainable, Green and Local

First, I'd like to say that however you choose to make merry this season, I wish you joy and pass no judgement on how you do it. There is no place for critics when it comes to celebrations of peace and happiness. I offer up this post about the tradition of cutting down a Christmas tree to share one of my family's favorite holiday traditions, and for those on the fence about what type of tree to have this year, to offer my perspective and encourage you to embrace a new adventure and find your inner lumberjack!

Since I was very little, the experience of walking in the crisp mountain air, the crackle and snap of small twigs underfoot, and the heady smell of pine has had a special magic and place in my heart. To me, this annual trip to the mountains to select the perfect tree officially heralded the start of the holiday season. My parents would bundle us up in our down parkas and mittens (just about the only time we would wear them, since it rarely dropped below 40 where we lived on the coast), and we'd head out for a day of adventure, getting thwacked in the head with pine boughs, and, "If you kids don't cut it out I'll turn this car around right now".  

Now that I have children of my own, I'm happy to be able to share the tradition with them (and we've never had to turn the car around). Every year we pack up the old picnic basket, a thermos of hot cocoa, and head out to a wonderful Christmas Tree farm in the Santa Cruz Mountains. We're greeted warmly by the family that owns and works the farm, and enjoy a steaming cup of their delicious cider as we wander through the acres of beautiful trees.

It's a nice little tradition, right?  But what are some of the other points in favor of cutting a live tree?

GOOD FOR THE ECONOMY:  It supports small & local business.  I dig that!

GOOD FOR THE ENVIRONMENT:  "Christmas tree farms stabilize soil, protect water supplies and provide refuge for wildlife while creating scenic green belts. Often, Christmas trees are grown on soils that could not support other crops."*

GOOD FOR THE AIR:  "A benefit to the atmosphere, real Christmas trees absorb carbon dioxide and other gases, emitting fresh oxygen. This helps prevent the earth-warming "greenhouse effect". One acre of Christmas trees produces the daily oxygen requirement for 18 people."*

RECYCLABLE:  "Real Christmas trees are an all-American, recyclable resource. Artificial trees, most of which are manufactured in Korea, Taiwan or Hong Kong, consist of plastics and metals that aren't biodegradable. Real trees are usually disposed of not in landfills but by being chipped up for landscaping or put into lakes and ponds for smaller fish to survive."*

BUDGET FRIENDLY -- Cutting a live tree is usually less expensive than purchasing a plastic one (Ours was $55).  Plus, you get the bonus of experiences a day of fresh air in the country, rather than a stressful shopping experience at a stuffy store.

To be fair, there are some downsides too.  Along with the fresh pine smell comes those ever-dropping pine needles.  The tree needs to be properly balanced in a stand (which can sometimes be tricky) and it must be watered regularly.  Most seriously, any type of tree can be a fire hazard.  But for my family, we've decided that the pros far outweigh the cons.  We look forward to carrying on this tradition for years to come and were so happy to share it with some dear friends this past weekend.

WHAT IS YOUR FAVORITE HOLIDAY TRADITION?

*These statements were taken directly from the Christmas Tree Farm Network website.  They summed it up a lot better than I felt I could do on my own.  If you're looking for a Christmas Tree farm in your area, you can visit their map HERE.

A Paper Bag Turkey and a Special Thanksgiving Message from "Little Chief Rockin' Monkey"

Yesterday, adorned in construction-paper headdresses, macaroni necklaces, and playing coffee can tom-toms, my daughter's Kindergarten class entertained us with songs and poems of Thanksgiving.  Yes, yes indeed, "America's got Talent!"  It was a wonderful way to kick off the holiday season!

The Kindergarten families contributed to a potluck feast after the performance, and I was really happy that the Paper Bag Turkey (stuffed with popcorn) that I made, using the tutorial at One Charming Party, was such a big hit.  If you're looking for a fun centerpiece for the kids' table at your next holiday feast, you may want to check this out.  It was so easy (took me less than 15 minutes) and is a great way to recycle paper bags from the grocery store.

Wishing you and yours a most splendid holiday, STUFFED with all of your most favorite things, I leave you with this short message from my very own "Little Chief Rockin' Monkey":

THE MAYFLOUR -- A pie that is ship shape and ready to sail

(photo modified from the original taken by SS)

A few weeks ago I stumbled upon a blog called Diamonds for Dessert and was immediately captivated by the creativity and charm of the recipes there. The one recipe I positively couldn't get out of my mind was the incredibly original and beautifully written tutorial for making a pie that looks like a pirate ship -- A Pie-rate Ship! Brilliant!  

Not having any little buccaneers with impending birthdays in my crew, I immediately began to daydream about the other occasions I could serve a ship-shaped pie!  I first imagined a fleet of Spanish sailing ships ~ The Nina, The Pinta and The Santa Maria for Columbus Day.  Unfortunately, Columbus Day had just passed.  I had literally missed the boat!  "Not to worry," I told myself, "Thanksgiving is just around the corner."  Suffice to say, it was a little too close around the corner, and sadly I've spent the last few days nursing a head cold rather than preparing for the maiden voyage of my "Mayflour".  

Nevertheless, I am so thrilled that Susan, the creative gal behind Diamonds for Dessert is visiting here at Rook No. 17 in her first ever guest post, and is sharing her ingenious pie project.  Whether you're of the pirate persuasion, celebrating an American holiday, or simply want to wish a very special bon voyage to your favorite fruit, I hope you'll give Susan's recipe a try.  So without further ado, join me in welcoming:

Susan of 

Diamonds for Dessert

Hi everyone! This is Susan, the blogger at the baking blog Diamonds for Dessert. I'm a college student studying Biology and French with too many interests: crafts, baking, fashion, science, painting, and languages, just to name a few. Diamonds for Dessert is where I post about a mix of recipes: my favorite go-to recipes, like Thick and Chewy CCCs, desserts centered around a theme, like Glee Cookies or the Sorting Hat Bread (Harry Potter!!!), and ordinary recipes that I put creative twists on, like Stained Sunglasses Cookies or Turtle Melon Pan. I love that baking combines my two great passions: art and science. The creativity in baking lies in using unusual or exotic ingredients or in the way the final dessert is styled. But in addition, the baking process is also like a science experiment, very precise in measurements, with interesting chemical reactions in each step. 

Back in May, when summer was still around the corner, I made this pie, an example of one of those recipe twists I mentioned in my intro. First, let me go off on a bit of a tangent. Two things I associate with summer are apple pie and the beach. Apple pie because of the 4th of July. And the beach because the idea of just lying out in the sand enjoying the sun just screams summer. The beach makes me think of the ocean... the sea, which makes me think of pirates...

...Which finally gets me to the point of my post: an APPLE PIE-rate ship (yes, I love puns). I was thinking about how I always see interestingly shaped cakes out there, but rarely do I see pies that look like anything but pies. Thus, I decided to bake a pie that wasn't the typical round pie. Apple Pie...Pie... 3.1415... Pi... Pirate! Yup, a pirate ship shaped apple pie. (By the way, the pie above was not burnt, just weird photo lighting :P).

At the store, I searched for a baking vessel for my plan and settled on some mini loaf pans. I modified my pans with a bit of foil and I baked my pies (I prefer applying a lil creativity to ordinary affordable baking tools, like loaf pans, rather than purchasing specialty pans that can only be used for one purpose, like a castle pan). After the pies cooled, I had a little arts and crafts session as I constructed the sails out of chopsticks, bamboo skewers, and a piece of paper. Once the masts were inserted, my pirate ship pies were complete.

P.S. Please don't be alarmed at how long the recipe looks. I just wanted to ensure that my explanations on how the pie is constructed are very clear, better too detailed than too vague.

TOASTED PECAN SWEET POTATOES AND A HOLIDAY SIDE DISH ROUND-UP --

Every year I like to try a new side-dish recipe at our holiday feasts, but there are some classics that are always a tradition on our family table.  One such favorite is my cousin Stacy's TOASTED PECAN SWEET POTATOES.  The recipe couldn't be simpler, and it's not unusual to find a relative hovering over the casserole dish with a guilty spoon in hand even after the meal is through.  Enjoy!

TOASTED PECAN SWEET POTATOES

(makes one 9x9 casserole)

1 29 oz. can sliced sweet potatoes (drained and rinsed)

1 cup granulated sugar

1/4 cup melted butter

2 eggs

1 teaspoon vanilla extract

1/3 cup evaporated milk

Topping

1/2 cup dark brown sugar

1/4 cup all purpose flour

2 1/2 Tablespoons melted butter

1 1/2 cups finely chopped pecans

Preheat oven to 350.  

Coat the inside of a 9x9 baking dish with  non-stick cooking spray.

With an electric mixer, beat the first 6 ingredients until smooth.  

Pour into the prepared baking dish.

Prepare the topping by combining all the ingredients in a medium bowl to form a crumbly mixture.

Sprinkle on top of the creamy yams.

Bake uncovered on center rack in oven for 25-30 minutes until browned on top.

Cover lightly with foil if the topping begins to brown too quickly.

_________________________________________

Here are some of my family's other favorites:

Baked Artichoke Heart Holiday Side Dish

Stuffed Pumpkin with Cornbread & Chicken-Apple Sausage Dressing

Baked Spinach and Gruyere Holiday Side Dish

DO YOU HAVE A FAMILY FAVORITE SIDE DISH RECIPE THAT YOU'D LIKE TO SHARE?  PLEASE FEEL FREE TO LINK UP THE URL BELOW.

Free Vintage Thanksgiving Clip Art -- A Fabulous Folk Art Turkey

Just a few little charming snippets from my collection to share with you today.  These three vintage images came from a 1927 book passed down from my grandmother titled "The Turtle Whose Snap Unfastened".  This delightful (and rather quirky) little book features the illustrations of Ve Elizabeth Cadie set to stories like "The Turkey Who Gargled His Gobble", "The Bee Who Broke His Buzz", and "The Horse Who Scrambled His Trot".  Enjoy!

10 Minute Appetizer -- Mozarella Fresca Red Caps -- Part II of the Hostess 911 Blog Hop

Here's another quick and delicious appetizer you can throw together in just minutes:

Mozzarella Fresca Red Caps

(yields approx. 20 pieces)

The balls of fresh mozzarella (purchased pre-marinated from the grocery store) are tucked inside a halved and seeded cherry tomato with a small leaf of fresh basil.  It's a one-bite take on the traditional Mozzarella Fresca.  It's perfect for parties, especially during Christmastime -- When prepared with the tomato on top, these sophisticated treats resemble little elves with their RED CAPS and green "hair".

INGREDIENTS

10-12 Cherry Tomatoes, halved and seeded 

(I use the small side of a melon baller)

1 small container marinated fresh mozzarella balls

(if unmarinated, toss in some olive oil, salt, pepper and balsamic vinegar)

20-24 small fresh basil leaves, rinsed and patted dry

Cocktail picks

salt & pepper

(I like kosher salt and freshly ground black pepper)

Step 1:  Toss the seeded cherry tomato halves with a bit of olive oil, or some of the marinade oil from the mozzarella container.  Season with salt and pepper to taste.  Set aside.

Step 2:   Take one cherry tomato half and place one small fresh basil leaf in the center of the depression.  Place one mozzarella ball on top and pierce through the center of cheese, tomato and basil with a cocktail pick.

Step 3:   Refrigerate until ready to serve.  Can be prepared up to three days in advance.

WHAT IS YOUR GO-TO RECIPE FOR ENTERTAINING?

CARE TO SHARE?

Please link up your quick and easy recipes below.  To take part in the blog hop:

1.  Simply include the "Hostess 911" button in your recipe post or sidebar.  

2. Copy and paste the blog hop code into the html at the end of your post.  This way, your readers can add their recipes to the linky from your site!  Grab the code where it says "Get the Code Here" at the end of this post.

3.  Be sure to visit some of the other participants.

<a href="http://www.rookno17.com"><img altsrc="<a href="http://lh4.ggpht.com/_FEZc22SfAy4/TOhV5I3LnEI/AAAAAAAADLc/bnK7MLMkMiY/Collages3.jpg" target="_blank"><img src="http://lh4.ggpht.com/_FEZc22SfAy4/TOhV5I3LnEI/AAAAAAAADLc/bnK7MLMkMiY/Collages3.jpg" border="0" alt="Photobucket" /></a>

10 Minute Appetizers for last minute entertaining -- and a Hostess 911 Blog Hop

Short on time?  These days, who isn't?  That doesn't mean, however, that we have to sacrifice quality, style and being the hostess with mostest when it comes to holiday entertaining.


By keeping a few simple ingredients in your pantry and freezer, you can go from empty-handed to party-ready in  just minutes.


My favorite all-time last-minute appetizer is the potsticker, or panfried Gyoza.  I've yet to take these to a party where they weren't the very first plate to be empty.  I always keep a bag of frozen gyoza in the freezer, and love the fact that I can have a delicious little snack ready for unexpected company in less than 10 minutes.

INGREDIENTS
1 bag frozen potstickers (I like the vegetable Gyoza at Trader Joes since they're popular with vegetarians and omnivores alike)
1 TB Vegetable Oil
1 Teaspoon Sesame Oil
Sesame Seeds for garnish
Soy Sauce

Step 1:  Remove frozen potstickers from package.  Place in microwave-safe bowl.  Cover with plastic wrap.  Cook in microwave for 6 minutes (until cooked through).

Step 2: Heat oils in a large frying pan.  Add potstickers, flat bottoms down.  Heat for 2-3 minutes (until bottoms are a nice golden brown). This step is OPTIONAL.  The pan frying adds a little more flavor and crunch, but isn't necessary if you're really pressed for time.  Some brands, like the Trader Joe's have already been panfried to save you the work.

Step 3:  Transfer potstickers from pan to a serving plate.  Arrange around a small sauce dish.  

Step 4:  In the small sauce dish, pour some soy sauce.  To give the sauce more depth and flavor you can add a dash of rice vinegar, crushed fresh garlic, sliced green onions, and/or grated ginger.  

Step 5:  Garnish the potstickers with sesame seeds.  I like to keep a jar of black and white seeds in my pantry for just such an occassion.

Serve!  Freezer to table in less than 10 minutes!

WHAT IS YOUR GO-TO RECIPE FOR ENTERTAINING?

CARE TO SHARE?

Please link up your quick and easy recipes below.  To take part in the blog hop:

1.  Simply include the "Hostess 911" button in your recipe post or sidebar.  

2. Copy and paste the blog hop code into the html at the end of your post.  This way, your readers can add their recipes to the linky from your site!  Grab the code where it says "Get the Code Here" at the end of this post.

3.  Be sure to visit some of the other participants.

<a href="http://www.rookno17.com"><img altsrc="<a href="http://lh4.ggpht.com/_FEZc22SfAy4/TOhV5I3LnEI/AAAAAAAADLc/bnK7MLMkMiY/Collages3.jpg" target="_blank"><img src="http://lh4.ggpht.com/_FEZc22SfAy4/TOhV5I3LnEI/AAAAAAAADLc/bnK7MLMkMiY/Collages3.jpg" border="0" alt="Photobucket" /></a>

PUMPKIN SPICE CRUMB CAKE -- Your guests will "gobble" it up!

Hi there friends!  Can I interest you in some PUMPKIN SPICE CRUMB CAKE? It's a delicate and tender cake topped with loads of delicious, buttery crumbs with just the right amount of pumpkin and spices.  This delightful treat can be baked days in advance, and is the perfect breakfast or brunch item for a quiet morning after the big feast.


My recipe is being featured today at Ucreate Foods.  If you love to bake, cook, or simply ogle some mouthwatering culinary creations, Ucreate Foods is a blog you won't want to miss.  Please stop by, pick up my PUMPKIN SPICE CRUMB CAKE recipe, and say hello to Tyra, the creative force behind Ucreate Foods.  Click the link below to be on your way:

PUMPKIN SPICE CRUMB CAKE

--------------------------------------------------------------

I've linked-up this recipe at the "Quit Eating Out" Saturday Swap!

Pumpkin Pie Topped Cheesecake -- Two classic desserts in ONE!

Pumpkin Pie?  Cheesecake?  Pumpkin Pie?  Cheesecake?  Ohhhh... the choices!  Well, now you don't have to choose.  I've combined a delicious classic cheesecake on a chocolate cookie crust with a perfect pumpkin pie.  And I threw in a handful of mini chocolate chips too.  Why?  Why not!

PUMPKIN PIE TOPPED CHEESECAKE

makes one 9" pie/cake

For the Crust:

18 chocolate graham cracker squares (approx. 1 sleeve)

1 Tablespoon granulated sugar

6 Tablespoons salted butter

For the Cheesecake:

16 oz. cream cheese, softened

1/3 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

1/3 cup mini chocolate chips

For the Pumpkin Pie:

1 15oz. can Pumpkin Puree

2/3 cup light brown sugar

2 teaspoons pumpkin pie spice

4 eggs, lightly beaten

3/4 cup evaporated milk

Preheat oven to 375

Step 1:  Crush chocolate grahams to a fine meal in a food processor or in a ziploc bag with a rolling pin or kitchen mallet.  It should yield approx. 1 1/2 cups of crumbs.  In a small bowl, mix the crumbs, salted butter, and sugar to evenly coat crumbs.  Transfer crumb mixture to a 9" springform pan.  Using the flat bottom of a drinking glass, press crumb mixture evenly into the bottom of the pan.  Bake for 10 minutes.

Step 2:  In the bowl of a standing mixer, beat cream cheese, 1/3 cup sugar, egg, egg yolk and vanilla on low speed for 1 minute.  Increase speed to medium and beat until mixture is light and creamy and no visible lumps of cream cheese remain.  Pour into prepared pan and spread evenly over crust with a rubber spatula.

Step 3:  In the bowl of a standing mixer, combine pumpkin, brown sugar, pumpkin pie spice, eggs and evaporated milk.  Beat on low for 2 minutes.

Step 4:  Sprinkle chocolate chips evenly over cream cheese mixture.  Lightly press to allow them to adhere.

Step 5:  Gently pour the pumpkin mixture on top of the cheesecake layer.

Step 6:  Bake in center rack of oven for 60-70 minutes; until a toothpick inserted in center comes out clean.

Step 7:  Cool on wire rack.  Chill overnight.  Serve.  

THE DIY LIFE ezine -- Holiday Recipes, Crafts and ideas for inspired entertaining

It was like getting an early Christmas present when I was asked by the crafty gals at the DIY Club to be a contributor to their November/December issue of THE DIY LIFE.  This double-issue is loaded with holiday recipes, tutorials for making incredible homemade gifts, entertaining and tablescape ideas -- an inspiration with every turn of the page!  I must admit, I was feeling a little grinchy yesterday (it was Monday, and I had jury duty for Pete's sake) but after reading THE DIY LIFE my heart warmed right up, and had you been a fly on the wall, you may have even caught me whistling a few bars of "Jingle Bell Rock" while doing the dishes!

Click to launch the full edition in a new window
Publisher Software from YUDU

Inside the issue, you can take a virtual tour of this year's Country Living Fair:

Learn to make felted acorns:

Get tips for Successful Holiday Serving:

Find an easy and elegant tutorial for making homemade salt scrub:

Recipes in this issue include Eggnog Cookies, Apple Trifle, Catalonia Cider, Stuffed Brie, King Cake, Latkes, and many more:

FALL IN LOVE WITH -- SALTED & CHOCOLATE DIPPED TAMARIND CARAMELS

It was on an impromptu jaunt to Mexico a few years ago where I had my first taste of Tamarind.  My husband, his cousins and I were in the car, air conditioning blasting, as we sat for hours in traffic that had come to a standstill just a few miles from the border.  We were thankful to the vendors, wandering the sea of stranded motorists, who, over the course of several hours kept our spirits high with a steady stream of treats including churros, flavored ices, and pan dulce.  The confection that stands out most in memory, however, is the tangy, sweet and salty tamarind lollipop that kept me occupied and rather intrigued for the duration of our captivity.

If you're not familiar with tamarind, it is a legume that grows on trees in Asia, Africa and in the tropics.  The fruit inside the pod is a fleshy, tangy pulp that becomes sweeter as the pod matures.  It is used in cuisines throughout Africa, Asia, South & Central America, India and Mexico. In Mexico, it is candied, dried and salted for snacks, and used to make a delicious chilled beverage.

I recently had the opportunity to sample a wonderful salt called Flor de Sal, provided to me by Marx Foods, and it was the inspiration for my SALTED & CHOCOLATE DIPPED TAMARIND CARAMELS.    Gourmet food aficionados may be familiar with the French "Fleur de Sel" which refers to the very top layer of salt harvested on the French coast.  Flor de Sal is from Portugal, and uses the same artisinal process of harvesting these flat, thin, and fragile salt crystals that dissolve quickly on the palette.  

Given my druthers, I will normally opt for a savory treat over a sweet one.  But when it comes to a salted caramel, all bets are off.  I'd go so far as to say that it brings out my inner Bart Simpson -- "Nobody better lay a finger on my salted caramel!".  Salted caramels, featuring exotic salts from all over the world have been all the rage these past few years with gourmet confectioners and chocolatiers.  So, when I was pondering what to do with the Flor de Sal, I used the concept of salted caramel as the springboard for my new creation.

Recalling the sweet, salty, and tangy taste sensation that was the tamarind lollipop in Mexico, I set about creating a melt-in-your mouth, buttery caramel with a slight tang and hint of fruit from the tamarind to compliment the light crunch of the flaky salt.  

I made the mistake of leaving the room while cooking my first batch (and getting distracted with something on the computer).  When I returned to the bubbling pot of caramel, it had reached 275 on the candy thermometer.  The resulting candy was delicious, but suffice to say, my daughter was visited by the tooth fairy that night!  The second batch was perfect -- smooth, creamy, fruity and just slightly tart. Both my daughter and her friend said that the candies reminded them a bit of a chocolate covered cherry, so I knew that I had succeeded in imparting the fruit notes that I had hoped to achieve.  

The SALTED & CHOCOLATE DIPPED TAMARIND CARAMELS are easy to make, and a delicious gourmet twist that is perfect for gift-giving.   Here's the recipe:  

Let's start with the "specialty" items:

Tamarind Paste

I purchased mine for $4.99 at Whole Foods

Flor de Sal --or-- Fleur de Sel

Mine was a complimentary sample from Marx Foods

You can find it online, at your local gourmet food store, or in some of the nicer grocery stores

Candy Dipping Fork

You can typically find these in the cake decorating section of your local craft store for under $4.

King Arthur flour has a great tip on making your own out of a plastic fork HERE

A Candy Thermometer -- a must-have for candy making

Most grocery stores carry them as well as craft stores for around $15.

Couverture Chocolate -- Semi-sweet

My chocolate candy recipes sometimes call for Couverture chocolate OR Candy Melts, but in this case the Candy Melts are not recommended.  You can find the Guittard brand of couverture chocolate at Whole Foods and Cost Plus World Market.  If you have a Trader Joe's in your area, I highly recommend the Semi-Sweet Chocolate Callets at an amazing $1.99 for an 8 oz. bag.  

  

SALTED & CHOCOLATE DIPPED TAMARIND CARAMELS

makes approx. 60 candies

Vegetable Oil

1 1/3 cups heavy cream

2 cups granulated sugar

1/2 cup light corn syrup

1/3 cup honey

6 tablespoons salted butter, cut into cubes

1 teaspoon vanilla extract

1 Tablespoon Tamarind Paste

1 teaspoon Flor De Sal

1 Tablespoon Flor Del Sal (for sprinkling on top of chocolates)

10 ounces couverture chocolate

parchment paper or silicone baking mat

1.  Line an 8x8 baking dish with aluminum foil that extends over the sides.  Grease the foil with vegetable oil and set aside.

2.  In a 4-quart stock pot, combine cream, sugar, corn syrup and honey.  Insert candy thermometer and bring to a boil.  Reduce to a simmer, stirring occasionally with a wooden spoon until the mixture reaches 260 degrees F (approximately 10-15 minutes).

3.  Remove pan from heat and immediately stir in butter, vanilla, tamarind paste and 1 teaspoon salt.  

4.  Pour into the foil-lined pan and cool to room temperature.

5.  Transfer pan to freezer for 30 minutes.

6.  Coat a cutting board with oil or nonstick spray and invert caramel on to cutting board.  Peel away the foil.

7.  Using a chef's knife coated with oil or nonstick spray, cut caramel into 1" squares and set on a parchment or silicone baking mat lined pan.

8.  Freeze for 30 minutes.

9.  Melt chocolate.  I prefer to melt 8 oz. in a small microwave-safe dish on medium power, in one minute increments, for a total of 3 minutes.  This may vary depending on the power of your microwave.  Keep in mind that low and slow is best when melting chocolate.  When chocolate is melted, stir in remaining 2 ounces. This will bring the temperature of the chocolate down.  Do not worry if the chocolate is not completely melted at this point.  Let it sit for 10 minutes.  Then, put it back in the microwave, on low, for another minute, until chocolate is completely smooth and melted.

10.  Remove caramel squares from freezer.  Dip, using candy fork, one at a time, in the chocolate and set to dry on another parchment or silicone lined baking sheet.  I have a short video to demonstrate this below.  

11.  When all caramels have been dipped, put remaining chocolate in a small pastry bag or ziploc bag.  Snip a tiny hole in the tip.  Drizzle diagonal lines of chocolate across each candy and sprinkle immediately with a bit of salt.

12.  When all candies have been decorated, let them rest for 10 minutes in the refrigerator to set.